Paiyasor

It is always served after a meal, but me I can eat this any time and anywhere I don’t even need poppadums I could just eat it with a spoon and I would be happy.

Ingredients:

¾ x cup sago, that is soaked in cold water until it swells to double its size.

½ x tin condense milk.

1 x cup milk.

½ x cup sugar – if you find that the condense milk is enough to make this dish sweet enough for you , you can leave out the sugar.

Chopped almonds.

1 x tsp elachi powder.

½ x tsp cinnamon powder.

1 x tbsp. margarine.

About a hand full of vermicelli, broken into pieces.

Method:

Melt the margarine in a pot.

Add the cinnamon and elatchi powder and mix.

Add the vermicelli and fry till the vermicelli turns golden brown.

Remove from heat and set aside.

Drain the sago.

Put the sago in a pot and cover it with tap water. Bring it to a boil on a medium heat and allow to cook till the sago becomes transparent. Add a little water at a time so that the sago does not stick to the bottom of the pot.

Add the milk, almonds, sugar, condense milk and mix well.

If the mixture becomes too thick add a little boiling water.

Allow the mixture to have a good boil for about 5 minutes and then add your vermicelli mixture.